260 g sweetened condensed milk
150 g grated coconut
350 g milk chocolate
I put the condensed milk in a large bowl and poured in the coconut.
I stirred and set aside until the coconut “drinks” all the milk. That’s about two hours.
You don’t want to leave the mixture in the fridge for too long or it will harden and become more difficult to work with.
I covered a baking tray with baking paper and then put the mixture on it: I spread it out and packed it so that it was about 2 cm high.
You have to pack it down well otherwise the inside of the Bounty will crumble when you coat it, but you still have to leave some air in so that the Bounty is soft inside.
I cut the rectangles into strips 2.5cm wide and 6cm long.
Don’t make them any larger than that or the Bounty will break when coated as they are too heavy.
I weighed my Bounty, they are all about 20g.
I rounded both sides of my rectangles by hand and then placed them in the fridge to harden the inside of the Bounty. Leave for at least 4 hours, don’t put the mixture in the fridge as otherwise the first few Bounty’s will cool your chocolate too much when coating and you will have trouble working with the chocolate if it hardens.
I melted the chocolate in a bain-marie following the tempering curves (55°, 27° and 31°) and coated my bounty one by one, shaking off the excess chocolate. With the fork, I made waves and let them cool on the baking paper.
To make waves, carefully place your fork on the chocolate, lift it up and place it 2 cm further away again.